This recipe came about from having an abundance of zucchinis in my garden and, loving a challenge, I decided to take on the task of creating a paleo version of one of my favourites. It’s perfect for lunch boxes for both big and little kids.
It’s gluten and dairy free, vegetarian and loaded with fibre and protein.
I’ve used coconut flour to amp up the protein content, add some healthy fats, as well as making it grain free. You can find coconut flour in the health food isles at most supermarkets or in your local health food store. It will last you quite a while as most recipes don’t require much due to its high absorption qualities.
Prep time- 10mins
Cooking time -35mins
Makes one loaf.
– 5 free range, organic if possible, eggs
– 1/3 cup of full fat coconut milk or cream
– 1/2 cup of coconut flour
-1/3 cup of nutritional yeast (savoury yeast)
– 1.5 cups of grated zucchini, about 2 large or 3 small
– 1 tsp of baking soda
– 1 Tbsp of zatar spice (or your favourite dried herbs if unavailble)
– 1 Tbsp of pink or Celtic salt
– 1 Tbsp of pepper
1) Preheat oven to 180 degrees and line a loaf tine with baking paper, oiling and spots the paper doesn’t cover.
2) Grate zucchini into a fine strainer and let it sit over a bowl to drain.
3) In a large bowl wisk the eggs, and coconut milk.
4) Sift the coconut flour and baking soda in with the eggs. Mix with a spatula to smooth any lumps that form along the way. The mixture will be quite thick.
5) Add the nutritional yeast, zatar/ herbs, salt and pepper.
6) Squeeze the zucchini with your hand to release any extra fluid.
7) Add the zucchini and mix well.
8) Pour into loaf tin and bake for around 35mins. Until a skewer comes out clean when inserted into the middle of the loaf.
9) Transfer to a cooling rack.
Slice and serve warm topped with your favorite savory toppings.